On Saturday we spent the entire day and most of the evening in the backyard. We snacked, and snacked, and snacked. We read, made a fire, listened to music, visited and laughed. I didn't snap photos - I just kicked back and relaxed.

After breakfast on Sunday, we put some pork in the slow cooker, threw a can of 7-up over it, and left it to cook on low for about eight hours. When we took it out of the liquid to pull it apart, it literally fell apart. I used a spoon to break it up, into the most tender, juicy shreds. We mixed in BBQ sauce, and threw together some pulled-pork sandwiches, topped with pickles and a homemade bacon, bourbon coleslaw.

We ate other yummy things on the weekend, like nachos, shrimp, etc., but mostly we soaked up the last of summer and relaxed.

Mix eggs, half and half, salt and pepper and basil. Set aside. Drizzle olive oil over the mushrooms, salt and pepper them, and roast @ 425F for about 20 min. Once browned, remove and set them aside. Spray your baking dish, then layer half the bread, half the mushrooms, half the sausage, half of the arugula, and half of the cheese. Repeat with the other half of the ingredients. Slowly pour the egg mixture over everything. Cover with plastic wrap and refrigerate overnight. The next morning take it out and leave at room temperature while you preheat the oven to 350 F. Bake, covered, for 30-40 minutes, then uncover and bake another 20 minutes.

This was a nice way to start out our morning. More about our weekend in the next post.

Friday, August 26, 2016

The problem is, our city is lacking a ramen restaurant (what we wouldn't give for a Ramen Isshin in town). The only solution is to make our own delicious, noodle-y, flavourful soup.

We made the broth as I described in this post. After straining it we seasoned it to taste with some splashes of fish sauce, soy sauce, a bit of sesame oil, salt and pepper. We made sure that it was under-salted. This is important, because we had a lot of broth and weren't going to be using it all for one meal. You always want to leave your broth unsalted, or very lightly salted until you're going to use it, because when you bring it to a boil, it reduces, and could easily become over-salted. We minced some of the fat and meat that was on the bones, and whisked that vigorously into the soup to give it that creamy, gorgeous texture everyone loves in a good ramen. We also minced ginger and added that.

We used brown rice noodles for our soup, which only take three minutes to cook, and are vegan, as well as gluten-free. They only have two ingredients, organic brown rice flour, and organic millet. They are from Costco, and we thought they were great. They were curly, just like ramen noodles should be, and had a good texture.

After straining the noodles, we put them into ramen bowls, and topped them with raw green onion.

We topped that with thin rare beef. The broth will cook the meat more, so it's good to barely cook it before putting it into the bowls.

Next, we ladled the hot broth over top of everything.

And topped it with a very soft poached egg (sunny-side would work too).

I forgot to snap a picture before stirring my egg up a bit; I was too excited! We topped it with sriracha, because sriracha is amazing. You can also add more salt at this point if your broth wasn't salted enough before.

We cooled the rest of the broth and put that in the fridge. Today, I brought it to a boil, and added red miso for a new flavour of broth. This is why it's a good thing that I didn't salt all the broth a lot before, because boiling it would have condensed that saltiness, and also, I was adding miso, which is very salty itself.

This was another great bowl of ramen, for another rainy day.

So comforting.

It looks like the gloomy days are on their way out, as the weekend forecast is beautiful. We're hiding away in our backyard all weekend - bliss.

What are you up to this weekend? Do you have a good ramen restaurant in your city? If so, please share - we'd love to know where to visit if we're ever near there.

Wednesday, August 24, 2016

1) Early Sunday morning before we started prepping for our Italian dinner, Christopher made breakfast - one of our most favourite parts of weekends at home.

2) We had a lot of leftovers after dinner on Sunday, so we sent Christopher's parents home with some, and started our week off with some as well. On Monday morning I had cauliflower soup for breakfast:

3) Lunch was chili with some garlic bread re-heated in the oven.

4) Monday's dinner was leftover stuffed pasta shells:

The last of the bread too ...

5) I picked up some of these kombucha drinks at Costco, and absolutely loooooove them! The ingredient list is great, and they have a nice fizz from the active cultures.

These will be a regular purchase around here. The health benefits of kombucha are incredible (not to mention the health benefits of lemon and ginger).

6) Yesterday I made an omelet for breakfast. I filled it with olive tapenade, tomato, red onion, feta cheese and a bunch of cilantro.

7) The omelet kept me fueled when I went for a really long walk with my friend Alissa and her little one, Vienna. We walked for a couple hours and visited; it was so nice. I'll miss this when I go back to work.

8) This morning I woke up to a cold, rainy, windy day - perfect for oatmeal. Despite the bad weather, I hit the farmers' market after breakfast. I grabbed a bunch of onions and garlic.

10) It's been a perfect afternoon to make beef stock for tonight's homemade soup. If you're using bones that haven't been cooked at all before, the trick to perfect broth is to boil them for about 10 minutes to release all the gunk that will float to the top.

Photo taken pre-gunk, because the gunk is gross.

Skim it off, and then dump everything over a strainer in the sink and wash the bones. This step will help give you a cleaner, lighter stock, which is perfect for the dish I'm making tonight.

Then, roast the bones at 425 F until they are well browned (I must have roasted them about 30 minutes - I didn't really keep track):

Once they are browned well, put them into a large stock pot, cover with cold water and bring to a boil.

Throw onion and garlic into the oven and roast that for a while too:

Keep an eye on them, and take 'em out when they look all roasty and delicious, and that garlic is ready to burst. Toss them into the pot and boil the bones, onions and garlic for a long time, covered. I like to boil everything for at least eight hours or so.

Later I'll strain this into another pot, season it, and make soup - more on that in the next post.

11) Today was also a good day to make coffee cake.

Between the beef stock and this coffee cake, it's safe to say the house smells amazing.